Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
Icons do not reflect ingredients.
Once November 1st rolls around, it’s officially eggnog season. I know there are these things called “holidays” that we celebrate, but let’s be honest, it’s also a really great excuse to bring back the nog.
This year, our family did something new, naughty, and totally fun. We took a little trip to Whole Foods, browsed the dairy section, picked out a few different varieties of eggnog, and sat ourselves down at the café for a little tasting session. We each had a little serving of all the different flavors and varieties and picked our favorites. We tried almond milk nog, coconut milk nog, and plain old cow’s milk nog (which we went light on that one for our tummies’ sakes). They were all good, but I couldn’t help but miss my old homemade version from years ago.
I made a decision that night that I would recreate my old dairy-filled favorite but with non-dairy ingredients. I wasn’t sure how it would turn out due to the 2 different kinds of cream and tons of white sugar, but much to my surprise, I had the perfect batch of coconut milk eggnog on my very first try.
It’s thick, creamy, and with all the right spices. Honestly, I can’t even tell it’s dairy-free and lacking refined-sugar. It tastes just like my old favorite, but is way less dangerous to my gut. My kids have been asking for it every morning with breakfast, and how can I say no? Well, I guess I could since I want it all for me, but that’s just greedy.
And while it was sitting in the fridge, staring back at me in it’s pretty Weck carafé, I couldn’t help but wonder just how beautifully that thick and creamy eggnog would turn out if I put it in an ice cream maker. Looks like Santa will be getting a list from me after all…
- 2 13oz cans Canned Full-Fat Coconut Milk or canned Coconut Cream (this will make a thicker nog)
- 1/4 tsp Ground Cloves or 3 Whole Cloves or 3 Whole Cloves
- 1/2 tsp Ground Cinnamon
- 6 Egg Yolks room temperature
- 1/4 cup Honey
- 1/2 cup Maple Syrup
- 1 1/4 tsp Vanilla Extract
- Scant 1/4 tsp Ground Nutmeg fresh is best
Combine coconut milk, cloves, and cinnamon in a 2 quart saucepan over a medium-low flame. Slowly bring the mixture to a boil.
While the milk mixture is heating up, in a new bowl, whisk the egg yolks, honey, and maple syrup together until foamy. Set aside.
Remove 1 cup of the hot milk mixture from the saucepan. Very slowly, whisk it into the egg yolks (very slowly, you don't want scrambled eggs). Once fully incorporated, slowly pour the egg yolk mixture into the saucepan, whisking the entire time.
Increase temperature to a medium flame. Continue cooking over medium for about 3-5 minutes, or until slightly thickened. Do not allow the nog to boil.
Remove from heat and let cool for about an hour. Stir in the vanilla and nutmeg. Pour into a glass bottle or carafe (like this one). Refrigerate overnight before serving.
Drink within one week (not that it will last that long).
Pour a small amount of honey on a flat dish, making sure it is spread wide enough to fit the rim of your serving mugs.
Pour a small amount of maple sugar on another flat dish, and make a ring out of it that is the same diameter as your mugs.
Dip just the rim of your mugs in the honey, then dip the honey-coated rims in the maple sugar.
Carefully pour the eggnog into the mugs, making sure not to get any on the rims.
Sprinkle a bit of nutmeg and cloves on top of the eggnog. Serve immediately.